CHEF SAM BURKE Short rib bar-bite dumplings

  • Prep time 0Min
  • Cook time 0Min
  • Technique Braise, Pan Fry / Saute
  • Meat Beef
  • Cut Tenderloin
  • Serves 0

Short rib bar-bite dumplings as concepted by Chefs Maryna Frederiksen and Jamie Simpson at True Aussie Beef & Lamb's culinary immersion in Miami. Recipe has not been tested in our kitchens.


For the beef:

  • Grassfed Aussie Angus beef short ribs
  • miso
  • sake

16 wonton wrappers

egg wash

For the puree:

  • 1 globe eggplant
  • miso
  • black garlic

Vegetable oil, for frying


  • cilantro and mint
  • garlic, shaved and fried


1. Braise the ribs in miso and sake using a traditional method until tender but not flaky, to yield 453g meat. Mix in some of the braising liquid.

2. Eggwash the edges of each wonton wrapper, fill it with 28g meat, and pull the edges up to form a star; pinch closed.

3. Roast an eggplant until it is very soft. Scoop out the pulp and season it to taste with miso and black garlic paste.

4. For each serving, fry four dumplings until golden. Make four dollops of eggplant puree on a plate and top each one with a dumpling. Scatter cilantro, mint, and garlic chips on the plate.